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Save-the-Day Soup

Source of Recipe

Quick Cooking Magazine – 1999

Save-the-Day Soup
Exchanges

Makes 4 Batches……4 servings per batch

6 c. chopped broccoli
6 c, chopped cauliflower
4 celery ribs with leaves, cut into 1-in. pieces
3 medium carrots, cut into chunks
1 medium onion, cut into chunks
2 cans (14-1/2 oz., each low-sodium chicken or vegetable broth
1/2 to 1 tsp. salt-free seasoning blend
1/2 to 1 tsp. ground cumin
1/4 to 1/2 tsp. garlic powder
1/4 to 1/2 tsp Cajun seasoning
1/4 to 1/2 tsp. salt-free lemon-pepper seasoning
1/4 tsp. Crushed red pepper flakes
1/4 tsp. pepper
1/4 tsp. hot pepper sauce

In a large saucepan or Dutch oven, combine the first 14 ingredients. Bring to a boil. Reduce heat, cover and simmer for 20 minutes or until vegetables are tender. Cool. Process in small batches in a blender or food processor until smooth.

Freeze in 2-cup portions in freezer containers. May be frozen up to 3 months


Additional Ingredients (for each Batch)
2 c. skim milk or half-and-half cream
Shredded cheddar cheese, optional

To Prepare Soup: Thaw soup base in the refrigerator. Transfer to a saucepan, stir in milk and heat through. Sprinkle with cheese if desired.

One 1-cup serving (Prepared with skim milk and w/o optional cheese) equals: 76 calories…129 mg sodium…3 mg cholesterol…12 gm carbohydrate…7 gm protein…1 gm fat ++++ Exchanges: 1 starch

NOTE: For Freezing.......Makes 4 Batches……4 servings per batch.May be frozen up to 3 months.